Chef Thierry Delourneaux Chichifoofoo Moelleux Chocolate Cake

Moelleux Chocolate Cake


60 grams Dark chocolate
60 grams Butter
60 grams Granulated sugar
32 grams Flour
2 Eggs
1/4  teaspoon Vanilla extract
1 pinch Tajin spice (if desired)


5 small cakes


Melt butter and chocolate into microwave for 50 seconds, mix well. Add sugar and mix for 1 minute.
Add flour.
Beat egg into a separate bowl, add to chocolate mixture and mix well.
Add tajin (if desired) and vanilla extract.
Bake into a butter small non-stick Tart pan at 200°C for 6 minutes.
Depending of the tart pan or ramequin you use baking might request a few more minutes.

Red Pepper and Strawberry Compote


50 grams Diced red pepper
50 grams Fresh strawberry
50 grams Sugar
30 grams Diced red pepper
5 grams Icing sugar for the decor
1 piece of fresh mint leaf
3 pieces of diced fresh strawberry for the decor


Blend together 50 grams diced red pepper with 50 grams fresh strawberry to make a puree.
Using a small sauce pan under medium heat cook puree and 50 grams sugar for 10-12 minutes to obtain a paste.
Remove from heat and place on a small bowl under ice water to stop the cooking.
Add the remaining 30 grams diced red pepper to the puree and place a film wrap on top of the compote to avoid a crust.
Chill for 3 hours before using.


Flip the Moelleux chocolate on a desired plate after 1 minute coming out of the oven.
Sprinkle with icing sugar on the top.
Mix diced strawberry with red pepper strawberry sauce and place on top of the warm moelleux chocolate cake.
Finish with the fresh mint leaf.
The moelleux chocolate cake can be served with vanilla ice cream as well instead of compote.

Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!